Step 1

Ripe, red & juicy tomatoes: Tomatoes are a key ingredient here and form the base of the makhani sauce. As such, it is important to choose good, ripe tomatoes that are sweet. If ripe tomatoes are not in season where you live, I suggest opting for using canned whole tomatoes that you blend instead. These canned tomatoes are picked at peak ripeness, and for whatever reason, the whole variety is generally much more flavorful than tomato purée.

Step 2

Raw Cashews: Yet another important ingredient for the gravy is cashews. The nuts impart a lovely creaminess and sheen in the dish, and thesweetness of the cashews help to balance the tanginess of the tomatoes.

If you are nut free, please see my recipe for Paneer Makhani, which tastes quite similar but is made with just cream and no cashews

Step 3

Cream: In addition to using cashew paste, this Butter Paneer recipe calls for cream to help thicken the sauce and add richness.

Step 4

Butter: The amount of butter that is added is just right in this paneer butter masala recipe. Butter makes the curry luxurious and, well… buttery.

Step 5

Butter: The amount of butter that is added is just right in this paneer butter masala recipe. Butter makes the curry luxurious and, well… buttery.

I don’t add a ton of butter here, so you don’t have to feel too guilty about it. Also note that you can go overboard by adding too much butter, so I recommend that you stick to the recipe.

Step 6

Paneer: The quality of your paneer can make or break your dish. What you want are succulent, soft paneer cubes gently coated with a smooth, buttery tomato sauce.

Step 7

Serve Paneer Butter Masala hot with Naan, Kulchas or Tawa Paratha for the Punjabi style dinner.